Monthly Archives: January 2014

This is a really easy meal, delicious and perfect for freezing and reheating at a later time. I made 24 of these “Cupcakes” and froze 12 of them. They are packed with nutrients and are so much fun to serve. :-).

Directions: for cupcake… makes 24
1. In a food processor, chop the garlic cloves, onion, carrot and tomatoes.
2. Pour into a large bowl and add the beans, corn, eggs and raw ground beef.
3. Mash all the ingredients together, then add the cooked quinoa and bread crumbs.
4. Season with salt, pepper, and cayenne pepper
5. Using earth balance butter, spread a thin coat of butter into each muffin hole of the pan.
6. Scoop out the filling and spread into each cup.
7. Bake at 375 for 25-30 minutes.

Directions for Mashed Cauliflower:
-Steam the head of cauliflower in a double broiler
– When it’s very soft, add the butter, salt, Daiya cheese and a dash of pepper
– Using a hand blender, blend the ingredients until smooth.

This meal had my mouth watering within 3 seconds!!!! It is a fun dish for parties, and especially if you have kids. You can have them help you prep. My sweet friend went to a gluten free bakery recently, down south. She brought me back this incredible focaccia flatbread, and this recipe was inspired. I am so excited about sharing this dish with you.

DIRECTIONS:
1. Chop the steak, and veggies, into small chunks. Layer them onto the sticks as seen below.
2. Lay the sticks in a glass baking dish.
3. Mix the coconut aminos and wine together, in a measuring cup.
4. Pour the marinade over the shish ka-bobs.
5. Bake at 375 for 25 minutes.

Who doesn’t LOVE a hot bowl of soup on a cold, gloomy day?? Well one of the reasons I really wanted a Vitamix, was because you can make incredible soups with it, in 5 minutes!! I am so excited about this incredible feature. I whipped together some veggies and made this incredible soup!!!

Directions: Bake all of the above veggies, on a cookie sheet, for 45 minutes on 400 degree. Remove the outer skin of the onion. Scoop out all of the seeds inside of the squash. Remove the skin. Add all veggies to the Vitamix blender. Then add the broths an seasonings. Blend on high for 5 minutes, until the steam rises from the top.

This lasagna dish is one of my favorite dinners to make. Now, unlike my other blogs, I’m not going to write a whole paragraph about how healthy lasagna is for you…haha! I will say though, that this recipe is 100 times healthier for you than most other lasagna recipes. I find such enjoyment in life by re-creating typical unhealthy meals, substituting all the junk out for nutritious super-foods! So, that’s what this meal is….a healthy meal that is filled with vitamins, yummy flavor, and you might even want to serve it the next time your guests come over.

1. If you are choosing to add ground beef to this lasagna, cook that first in a separate pan.
2. In a 13X9 glass baking dish, coat a thin layer of tomato sauce
3. Sprinkle 1/2 tspn of the minced garlic into the sauce evenly.
4. Layer your first layer of lasagna noodles. Make sure there are no open spaces. You can break some of the noodles apart to make them all fit, if needed.
5. Then, Add another layer more tomato sauce. Make sure you cover all parts of the noodles.
6. Spread a thick layer of the ricotta cheese over top of the sauce.
7. Add a layer of the ground beef.
8. Using scissors, cut up small pieces of kale over top of the beef, until there is an even layer covering the beef.
9. Add the remaining amount of minced garlic (FRESH GARLIC)
10. Pour more sauce over top, to cover all other ingredients evenly.
11. Add your next layer of noodles. Overlap open spaces if needed.
12. Add the remaining beef
13. Pour more sauce over top of the beef
14. Finish by adding the chopped kale and the entire bag of Diaya cheese over top.
15. Sprinkle the garlic salt, chopped red peppers, salt and pepper over top.
16. Cover with tin-foil <– VERY IMPORTANT
17. Bake at 350 degree for 1 hour.
18. Then, for a finishing touch, I turn the broiler on and remove the tin foil, to allow the cheese to come to a golden crisp.
19. Let it cool for 10 minutes before serving.